Pesto Potato Salad
Published Jun 29, 2022
This post contains affiliate links. Please see our disclosure policy.
Summer barbecues can’t exist without a good potato salad, but this Pesto Potato Salad is unlike most recipes. It doesn’t require any mayo, and instead uses basil pesto as a dressing, which makes it much lighter, but still lively, colorful, fresh, and every bit as delicious! Plus, the potatoes are lightly boiled, then pan fried for extra flavor and perfect texture.
Pesto Potato Salad
Ingredients
- 8 ounces baby potatoes
- ½ teaspoon kosher or fine sea salt
- 2 tablespoons olive oil
- 2 cloves garlic, , minced
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons fresh dill, , chopped
- 15 radishes
- 1 red onion, , peeled
- 2 ounces arugula
- 4 tablespoons basil pesto
- 4 tablespoons fresh basil
Prevent your screen from going dark
Instructions
- Wash and peel the potatoes, cut them in half, and cover with cold water. Add salt and set on the stove. Bring to a boil and cook for 3-4 minutes. Drain and dry thoroughly.
- Heat olive oil in a pan and add drained potatoes. Fry until lightly browned on each side, about 7 minutes. Remove from the heat, add the garlic, and mix. Set aside to cool.
- Transfer to a bowl, season with black pepper. Add chopped dill and mix. Slice the radishes and onion very thinly and add to the bowl of potatoes. Add the arugula.
- Top with pesto and basil leaves, and serve.
Nutrition
Calories: 367kcalCarbohydrates: 31gProtein: 6gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 892mgPotassium: 766mgFiber: 5gSugar: 5gVitamin A: 1557IUVitamin C: 37mgCalcium: 143mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
